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Pickled Trout

Pickled Rainbow Trout, Celeriac Remoulade, Knackebrod

Preparation time
20 mins + 48 hrs brine/pickle time
Cooking time
20 mins

With Margaret River, Pemberton, and Great Southern, Western Australia offers winelovers much to celebrate. One thing shared across its regions is the ability to produce splendid white wines like the Snake & Herring Tough Love Chardonnay. From the winery's close Dunsborough neighbour, Yarri, comes chef Aaron Carr's pickled rainbow trout, its rich flavours a sublime match for the intense, limey acidity of the wine.


4 rainbow trout, filleted, skin on, pin boned


1 litre water

60g salt

6 black peppercorns

1 bay leaf

1 lemon, peeled

Olive oil, thyme sprigs, bay leaf and orange peel to store


1 litre white wine vinegar

500ml water

80g sugar

1/2 bunch dill

1 onion, sliced


50g sesame seeds

50g sunflower seeds

50g flaxseeds

50ml extra virgin olive oil

120g corn flour

250ml hot water


1 celeriac, peeled, julienned

Pinch fine salt

1 tbsp Japanese mayonnaise

1 tsp wholegrain mustard

1 tbsp chopped capers

2 tbsp chopped flat leaf parsley

2 lemons, zested

1 tbsp lemon juice

Salt to season

Micro herbs to garnish


1. Brine: Place all ingredients in a saucepan over medium-high heat, bring to the boil. Remove, allow to cool. Place trout fillets in brine for 24 hours in fridge.

2. Pickle: Place vinegar, water and sugar in a saucepan, bring to boil. Add dill and onions. Stir. Remove from heat and allow to cool. Add trout, refrigerate for 24 hours.

3. Remove trout, place in a glass or ceramic container, cover with oil, thyme, bay leaf and orange peel.

4. Knäckebröd: Pre-heat oven to 145ºC. Place ingredients in a saucepan over medium heat. Cook, stirring, until thickened. Remove. Roll between 2 baking paper sheets. Bake on a lined baking tray for 8-10 minutes. Remove, tear into pieces, return to oven, bake 8 minutes.

5. Remoulade: combine celeriac and salt in a bowl, stand for 10 minutes. Rinse and pat dry. Add mayonnaise, mustard, capers, parsley, lemon zest and juice. Combine and season.

6. To serve: place trout on a plate with remoulade and knäckebröd. Garnish with micro herbs.

Wine match: Snake & Herring Tough Love Chardonnay 2017

Preparation time
20 mins + 48 hrs brine/pickle time
Cooking time
20 mins


Two Blues Sauvignon Blanc 2014
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